Baklava
271kcal3.2g protein16.9g fat29.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, tree nut · sometimes contains gluten, egg, peanut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsdairy · tree nutIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (phyllo dough) · egg (phyllo dough) · peanut (phyllo dough) · sesame (phyllo dough) · soy (phyllo dough) · shellfish (phyllo dough) · fish (phyllo dough)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 450 g | phyllo pastry |
| 300 g | clarified butter (melted) |
| 360 g | pistachios (finely chopped) |
| 600 g | sugar |
| 500 ml | water |
| 1 unit | lemon |
Steps
- simmer10 minsugar dissolved and syrup slightly thickenedCombine the sugar and water, bring to a simmer, and add a strip of lemon peel plus a squeeze of juice. Simmer until clear and lightly syrupy, then cool while assembling the pastry. A cool-to-warm syrup hitting hot pastry helps absorption without steaming the phyllo soft.
- prep20 minphyllo covered whenever not being handledTrim the phyllo to the baking pan and keep the unused sheets under a barely damp towel. Brush the pan with clarified butter, then lay in sheets one at a time, brushing each lightly. Exposed phyllo dries quickly and cracks; heavy pools of butter make the finished layers greasy rather than crisp.
- top10 minnuts distributed evenlyAfter building a substantial bottom stack of buttered phyllo, distribute the chopped pistachios evenly. Continue with the remaining buttered sheets to form a level top. Keep the nut layer even so portions bake and cut consistently.
- prep5 mincut through the top layers before bakingCut the assembled pastry into diamonds or squares before it enters the oven. Pre-cutting gives steam an escape route and avoids crushing the brittle baked phyllo later.
- bake55 min175 C / 350 F, deeply golden and crisp through the centerBake until the top is deeply golden and the interior layers feel crisp rather than leathery. Do not pull the tray merely because the surface has colored; underbaked inner phyllo turns soggy when syrup is added.
- top3 minpastry hot, syrup cool to warmPour the syrup slowly and evenly over the hot baklava, following the cut lines and covering the whole tray without flooding one spot. Listen for the sizzle: it signals the hot pastry is taking up syrup while retaining crisp separation.
- rest120 minroom temperatureLet the baklava rest uncovered until the syrup is absorbed and the layers are fully set. Serve only after the pieces lift cleanly along the scored lines; covering while warm traps steam and softens the phyllo.